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Vegan Sushi Recipe

Made Easy Using the Sushezi!

There are few foods in life I enjoy as much as sushi rolls. I have been know to put down a few dozen pieces in a single sitting. Recently, I was asked to bring an assortment of sushi rolls to a dinner party. And of all the rolls I brought, who would’ve thought that this vegan sushi recipe would be my favorite… Hands down!

Do I really need a Sushezi to make this recipe?

Short answer: No. You can roll these by hand and still have an incredibly delicious sushi roll, but believe me- once you try making sushi using a Sushezi, you’ll never go back.

I received a Sushezi last Christmas from my mother-in-law and it has changed our lives. My sushi before tasted good, but did not look impressive at all. Well, now my rolls are perfect ever single time!

The Tool:

Why This Recipe Works So Well

My favorite part of any recipe is the acidity. I can look at the ingredients list of any recipe and tell whether or not I’m going to like it. The secret to well-balanced food is acidity. And sadly, it’s often overlooked. Acidity in food is simply adding either vinegar or citrus juice. It makes your taste buds come alive! It makes them pop! Food without acidity is flat.

That being said… the secret ingredient to this vegan sushi recipe is the KIMCHI! Might sound scary, or even be scary on it’s own. But when playing a supporting role, it actually becomes the star! And while kimchi is not technically an acid component, it pretty much acts as one in this roll. Plus there’s lots of vinegar in the rice, lol.

The Process

These are the veggies we chose (which really worked great) but you really can choose any that you prefer.

Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.

Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)

Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.

Use the rod/plunger to form a trench in both sides of rice.

Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.

Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.

Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.

Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.

Let cool, the use in your favorite rolls.

Rolls

Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.

Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)

Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.

Use the rod/plunger to form a trench in both sides of rice.

Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.

Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.

Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.

Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

Recipe Notes

Whenever handling the rice, make sure your hands are very wet.

Also, when slicing the rolls, clean your knife with water after every slice. It's a lot of work, but it will slice beautifully.

Nutrition Facts

Vegan Sushi

Amount Per Serving

Calories 323Calories from Fat 45

% Daily Value*

Total Fat 5g8%

Sodium 499mg21%

Potassium 422mg12%

Total Carbohydrates 61g20%

Dietary Fiber 4g16%

Sugars 7g

Protein 6g12%

Vitamin A53.4%

Vitamin C40.3%

Calcium4.3%

Iron7.1%

* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Chicken Wings

There are a hundred different ways to cook pressure cooker chicken wings. So why in the world should you try this recipe? Two words: THE SAUCE! There’s something so special about this sauce that I have a hard time putting into words.

I guess because I’ve eaten so many wings in my lifetime, I’ve gotten kinda bored with regular old buffalo sauce. I mean, don’t get me wrong… I’ll still tear them up at a wing shack, but that’s not what I usually want when cooking at home. Maybe that’s why this sauce struck a chord with me. It’s got a little bit of everything… sweet, spicy, and savory!

The Process

In a large bowl – season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Insert trivet and 1 cup of water. Place wings into Instant Pot in layers with the tips facing up.

Set Instant Pot manual timer for 5 minutes at high pressure, then allow pressure to release naturally (about 15 minutes).

Meanwhile, wash the same large bowl and set aside. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined. Once cook time is complete – add wings to bowl and toss well to coat fully.

Preheat oven to 500 degrees, then switch to high broiler. Transfer wings to baking sheet and top with remaining sauce. Place on middle rack and cook until desired char and crispiness is achieved (about 5-7 minutes).

Pressure Cooker Chicken Wings

Ingredients

4lbs.fresh chicken wings

salt and pepper

1cupwater

2Tbsp.butter

1/2cupFrank's Original Saucenot the buffalo

1/4cupmolasses

Instructions

In a large bowl - season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Insert trivet and 1 cup of water. Place wings into Instant Pot in layers with the tips facing up.

Set Instant Pot manual timer for 5 minutes at high pressure, then allow pressure to release naturally (about 15 minutes).

Meanwhile, wash the same large bowl and set aside. Preheat oven to 500 degrees. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined. Once cook time is complete - carefully add wings to bowl and gently toss well to coat fully. (I did this one at a time.)

Switch to high broiler. Transfer wings to baking sheet and top with remaining sauce. Place on middle rack and cook until desired char and crispiness is achieved (about 5-7 minutes).

Serve and enjoy!

Nutrition Facts

Pressure Cooker Chicken Wings

Amount Per Serving

Calories 560Calories from Fat 351

% Daily Value*

Total Fat 39g60%

Saturated Fat 12g60%

Cholesterol 182mg61%

Sodium 655mg27%

Potassium 507mg14%

Total Carbohydrates 7g2%

Sugars 7g

Protein 41g82%

Vitamin A8.5%

Vitamin C1.9%

Calcium4.9%

Iron14.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Air Fryer Chicken Wings

Spicy, Sweet & Savory

I don’t know about you, but I’m kinda sick of regular ol’ buffalo wings. I guess I’ve reached the point in life where I’ve nearly eaten too many of them. Well… that’s not entirely true. There’s one exception to this “rule”. If there’s a truly amazing sauce, I can still put away a dozen (or two) in one sitting. I’m happy to report that these Air Fryer chicken wings fall into the latter category.

Air Fryer Chicken Wings - Spicy, Sweet & Savory

Ingredients

2poundsfresh chicken wings

salt & pepper

2Tbsp.butter

1/2cupFranks Originalnot the buffalo

1/4cupmolasses

Instructions

In a large bowl - season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Place wings into Air Fryer in a single layer with the tips facing down.

Set Air Fryer timer for 20 minutes and cook at 400 degrees. After 10 minutes pass, flip the wings so that the tips are facing up. Then flip again every 5 minutes after that.

Meanwhile, wash the same large bowl and set aside. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined.

Once cook time is complete - add wings to bowl and toss well to coat fully.

Place wings back in Air Fryer (tips down) and cook for another 5 minutes at 350 degrees.

Remove wings and transfer to a plate with a paper towel to drain excess fat.

Serve and enjoy!

Nutrition Facts

Air Fryer Chicken Wings - Spicy, Sweet & Savory

Amount Per Serving

Calories 192Calories from Fat 108

% Daily Value*

Total Fat 12g18%

Saturated Fat 4g20%

Cholesterol 55mg18%

Sodium 534mg22%

Potassium 249mg7%

Total Carbohydrates 7g2%

Sugars 7g

Protein 11g22%

Vitamin A3.6%

Vitamin C0.5%

Calcium2.9%

Iron6%

* Percent Daily Values are based on a 2000 calorie diet.

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Brown Sugar Bacon

With Cracked Black Pepper

Earlier this week, my wife asked for Cobb salads for dinner. Then, out of nowhere, I felt the need to do something different with the bacon. This brown sugar bacon recipe with cracked black pepper recipe was the result. But do we really ever need a reason for another bacon recipe? I think not.

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Instant Pot Sushi Rice Recipe

There are few foods that have me doing the happy dance as much as sushi rolls. But let me tell you, it can be an expensive habit! So over the past year and a half, I’ve been learning and trying to perfect making it at home. And little did I know that the key is the rice! So when you combine this new mission with my slight obsession with my Instant Pot, you get this perfect Instant Pot sushi rice recipe! I’m very happy about it.

Why Use the Instant Pot for This?

There’s a simple reason I prefer using the Instant Pot for rice: consistency! We actually got rid of our rice cooker once we discovered how perfectly the IP cooked rice each and every time. And any kitchen that can take away the guesswork gets my vote.

I Know… It Seems Like a Lot of Vinegar

I wasn’t surprised at how many comments we received about how much vinegar is called for in this recipe. I also wasn’t surprised at the response after people gave it a try! It may seem like a lot, but trust me on this… It creates an amazing flavor! And I think it’s some of the best sushi rice I’ve ever tasted. Try it!

The Process

In a fine mesh strainer – Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.

Add rice and water to Instant Pot and use rice setting – low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release – about 10 minutes.

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Air Fryer Cauliflower Wings

Just in time for football season! We know how frustrating it can be eating a plant-based diet and having to watch everyone eat all this “great” food at a party – while their idea of vegan food is a vegetable tray from Publix. Well, I refuse to be on the sidelines any longer! So here’s our first of many great snack ideas for your tailgate parties: Air Fryer Cauliflower Wings!

The Process

Add all dry ingredients to large mixing bowl.

Combine dry ingredients with a whisk.

Whisk in water and milk until batter has no lumps.

Add cauliflower florets to batter.

Mix well to evenly coat with batter.

Remove florets one at a time and transfer to a separate dish so that excess batter can run off.

Add battered florets to air fryer basket in a single layer. Also, try to keep them from touching (if possible) so that all sides can get direct heat.

Cook at 350 degrees for 15 minutes.

Meanwhile, in a small pot (or in microwave) – bring hot sauce, butter, and molasses to low simmer, mixing well to combine. Once cauliflower is done cooking, transfer to a bowl and cover with sauce, then toss to coat.

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Pressure Cooker Lemon Risotto

with Summer Squash

Summer is almost here! So we’re developing our menu for the season. And this pressure cooker lemon risotto with summer squash is an absolute must for the warmer months! It’s bright and creamy, with a simple-to-execute method. We hope you enjoy it as much as we did making it!

What would you serve with this dish?

We’ve had a few people tell us that they’ve simply added chicken to this risotto and they loved it! I, on the other hand, would recommend eating this dish with a nice piece of broiled fish. Lemon and fish are best friends, so this is a no-brainer for me.

The Process

Using sauté setting – add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently. Add squash, garlic, salt & pepper and cook for about 2 minutes.

Then add the rice and cook for 1 to 2 minutes, stirring frequently – doing your best to toast each grain of rice.

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Pressure Cooker Risotto

With Spring Peas and Mint

I am pleasantly surprised at how much I’m loving pressure cooker risotto. Gone are the days of ‘keep it moving’ and “one ladle at a time.’ Every time I cook risotto in my Instant Pot, it is perfect. So unless you need to be “authentic” in your preparation, I highly recommend giving it a try.

The Tools

I’ve been putting off getting a mortar and pestle for years. But what a great tool for making pastes and grinding fresh spices! I can foresee myself finding as many excuses to use it as possible. It really does help take your ingredients to the next level of amazing.

With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.

Using sauté setting - melt butter, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add garlic and cook for about 30 seconds. Then add the rice and cook, stirring, for 1 to 2 minutes. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.

Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add Parmesan and mix, then add mint paste and frozen peas and mix well. Season with salt and pepper to taste.

Ladle into bowl and top with halved peas and crème fraîche.

Notes

If you want more liquid after the cooking is complete, feel free to had more stock. This will also help stop the cooking process, which is a must.

3.5.3226

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Pressure Cooker Chicken Salad

We love chicken salad, but sometimes having the same old same old recipe gets boring. That’s how this recipe was born. I had the idea. Tried it. And it worked even better than I had imagined! Don’t I wish all my creations were so successful.

Quick and Easy Lunch or Dinner

The process for this chicken salad couldn’t be easier. Add the first 3 ingredients to a bag and marinate in the fridge. Then dump the contents of the bag in the pressure cooker and cook for ten minutes. Cool chicken, chop and mix in the remaining ingredients. That’s it. Delicious chicken salad that’s packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.

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Chilled and Spicy Avocado-Cucumber Soup

We’re expecting 90+ degree weather this weekend. So you know what that means? The season is finally here for chilled soups! And I’m sure we can all agree that’s something to look forward to each year. This chilled and spicy avocado-cucumber soup is fresh, creamy, refreshing, and bright – with just the right amount of heat.

Well, That Was Easy!

Everyone loves a great one-pot meal. While this may not be a complete meal by itself, it literally could not be any easier to make. I mean, peel, chop, blend, chill, and serve. That’s it!

The Tools

There are a few things that are worth the investment for your kitchen. One of those is a great blender! And believe if or not, that’s the only tool you’ll need to create this recipe.

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What about The Foodie Eats?

We believe that food is meant to be enjoyed. Whether we're creating a simple recipe, or taking the time to cook a recipe that's more involved, this is our goal: Creating delicious food that everyone can enjoy.